Wednesday, March 17, 2010

GRATE THREE BEETS, TWO APPLES, [PEEL THEM] ONE LARGE KOLRABI AND THREE CARROTS.
Mix all the vegetables and place in a bowl. Pour over a dressing of three tablespoons olive oil, one tablespoon of lemon juice, one teaspoon honey, pepper and salt. Mix all and serve with boiled eggs, cottage cheese, and cut up tomatoes and cucumbers.
Have an egg per person and some butter balls for the Matzo. Finish the meal with a fruit salad.
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FRUIT SALAD.
Make a large salad of all fruits, paw paw and melon, some pine nuts and lots of pomegranate pips. Prepare some whipped cream, yogurt or ice cream. Simply spoon the fruit into tall glasses and add the cream of choice. Top with mint leaves and serve cold.
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GOATS CHEESE AND PINEAPPLE, DATES AND LETTUCE LEAVES.
Wash and spin the lettuce. Arrange on individual plates
. Cut up slices of apple, chunks of pineapple and tiny cut up bits of dates . You can add thin slices of grape fruit or oranges as well.
. Slice two to three slices of goat's cheese per person. Spread a little olive oil and pesto on each and grill on both sides for four minutes in the oven.
Serve with matzo that was warmed up in the oven and have a bowl of olives, cucumbers and sliced peppers to add to the meal.
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GRILLED VEGETABLES, WITH LETTUCE AND LEAVES.

Slice ten mushrooms, two onions, three thinly sliced zucchinis, tiny cubes of eggplants, two red and yellow peppers. Place all on an oven pan that has olive oil spread on it. Sprinkle herbs, and some more drops of olive oil. Bake for ten to twelve minutes. Serve them hot with cubed cheddar and feta cheese, on a large platter of lettuce leaves and green leaves. Use threads of sprouts to decorate. Place the sprouts and thinly sliced carrots in icy water to curl up and serve as décor Use a mustard dressing. Olive oil, lemon juice, a teaspoon of Dijon mustard and two teaspoons of olive oil. Mix in dried or freshly chopped parsley and mint leaves. Mix all and serve, with the hot vegetables on top. Serve with matzo that has been warmed with a little butter spread and basil herbs on it. Delicious..
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BAKED POTATOES.

Calculate the amount you use per person,. Two medium potatoes, one onion, two cloves of garlic and half a red and a yellow pepper for each. Bake all in the oven. Put potatoes and onions in first. After twenty minutes on a 200 oven, turn the heat to 180 and add the rest. Serve the potatoes, cut up in half, with a slice of cheese on it. Mix the onion, garlic cloves and peppers in a blender with two tablespoons of olive oil and two teaspoons of honey. Add vegetable salt and pepper. Pour over the cheeses and potatoes and serve with a fresh lettuce salad on the side.
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CAULIFLOWER, CHEESE, ROASTED ZUCCHUNI AND MATZO CRUMBS.

Take a large cauliflower and steam it for five minutes. Place the cauliflower in a large oven dish. Slice three zucchinis into cubes and sauté them in olive oil, herb salt, pepper and freshly chopped chives. Add three bay leaves, two tablespoons of brown sugar, a few cut up mushrooms and red and yellow pepper. Pour in two teaspoons of mustard seeds and stir through. Mix in two cups of yogurt and stir well. Pour over the cauliflower and bake for ten minutes. To serve grate parmesan cheese over the cauliflower. Serve on a tray of nasturtium leaves and some flowers to decorate it all.
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REMEMBER THAT THE PASSOVER IS ON A MONDAY AND YOU WILL NEED LIGTH MEALS MOST OF THE WEEK……..SO PREPARE FOR THE WEEK END. BUY LOTS OF VEGETABLES AND GOOD FRUITS THAT CAN BE USED FOR SALADS AND SERVING WITH ICE CREAM, YOGURT AND CUSTARD.

ENJOY THE PASSOVER AND I SEND YOU LOVE AND LIGHT FOR A GREAT TOGETHERNESS WITH THOSE YOU LOVE AND CARE ABOUT.

About Me

Welcome..LIVE YOUR LIFE WELL.

I was brought up in rural South Africa and live in Israel on a farm. I feel lucky to have had earth and sky as my scenic world. I have lived with rainbow people and learned a great deal from all of them. My fascination with people, nature, environment, flowers, animals, books, theatre, films, music and art, gave me a hunger for more learning each day. I lectured over the years on health, beauty, natural cosmetics, perfumes, vegetarian and natural foods and supplements, and products that are not tested on animals and are ecologially friendly. I am active in volunteering work and have done this for over forty years. I find creativity a gift to share and it is a way of finding joy in simple things. My family, children and grandchildren are the joy of my life, and my friends are treasures I respect and devote time to. Meditation and healing are part of my life time studies and my health store that I started in the late sixties was a vision I knew that would grow and feed many minds with food for thought. I believe that every experience helps us to grow and learn. The difficult ones and the unexpected hurdles have given me new insights to think about and cope with. My day is what I create and at the end of it, I balance it all and say THANK YOU to my Creator. I appreciate the good earth and would like to pass a better world to our chilren and grand children.Thankyou for your questions and I look forward to sharing many moments with you all.